German researchers: pregnant belly fries baby brain vulnerable

Germany researchers release latest research results show that: pregnant women and breastfeeding mothers should try to eat less, and even fast French fries, potato chips or other chemical substance acrylamide in food.
　
Is this research work under the auspices of Nuremberg in the \"bio-medical and pharmaceutical Institute\" Dr fulizi·zegeer. He said, they issued a warning to pregnant women and nursing mothers, because fetuses and newborns are particularly vulnerable-acrylamide-a possible cancer-causing chemicals--hazards. Acrylamide is easy to dissolve in water, fetal and infant high moisture content in the body, and are more vulnerable to hazards than adults. Moreover, fetal and neonatal blood-brain barrier is not yet fully developed, this means of acrylamide can cause damage to nerves can easily enter their young brain, posed a threat.
　
Dr Seegel in rodents (rats) rodents and similar animals (such as rabbit) trial found that high levels of acrylamide can cause cancer. In the past 6 weeks, Dr Seegel and two scientists from the University of Munich and the University of Cologne, on Acrylamide to study possible effects of fetal and neonatal. They use spectrometry, measured the placenta after delivery and in vivo in pregnant women and nursing mothers in the emulsion of acrylamide content.
　
Test results show that pregnant women of acrylamide content in the body to 10% to transfer blood to the fetus through the placenta. In breast milk tests per liter of milk contains up to 18.8 micrograms of acrylamide. If a baby half a litre a day a little more milk, they are meant to be nearly 10 micrograms of acrylamide intake.
　
Therefore, Dr Seegel advice: nursing mothers, at least in newborns two months ago, should be fasting all fries, potato chips or in more than 180 degrees of the other potatoes fried in oil products. Pregnant women should limit intake of acrylamide daily in less than 20 mg, that is, not eat more than 10 g of potato chips every day.
　
People awareness on Acrylamide started in April 2002, when Sweden researchers in fried and oven baked food, French fries and potato chips in particular, found the chemical substance. Initially, the discovery has been questioned, but then other researchers also concluded that a similar report. In September 2002, the United States food and Drug Administration has announced to reduce acrylamide in potato and cereal content of plans.
　
Although the potential harm of acrylamide sounds scary, but Dr Seegel told members, non-fried potatoes, baked or cooked, very beneficial for your health. And below 180 degrees Celsius, especially the fried potatoes in oil below 140 degrees, very little acrylamide content, which is also safe.